What I love about my husband is that he has a very adventurous palate just like me.
This is great because I can experiment with different dishes from different parts of the world not having to worry whether or not he will have a problem with it.
We are still trying to introduce different types of dishes to our four year old, who is still acquiring her own individual taste but so far I’m happy to see her progress.
Nothing makes me happier than culture.
Today we introduced her to Indian for the first time.
She’s been exposed to it many times as my husband and I absolutely LOVE Indian food, but never wanted to try it until today.
I thought I would take baby steps, so I incorporated one of her favourites, potato wedges, in the mix.
Usually I would make them myself with fresh potatoes as I try to stay away from the frozen variety but when I was offered the opportunity to try out Cavendish From the Farm™ Potatoes, of course the first thing I did was research the ingredients online.
After learning that they are made with premium PEI potatoes (Yay to Canadian Farmers!) and prepared with 100% canola oil with just a little sea salt, I jumped at the chance to try it out. They even leave the skin on, the same exact thing I do when making from scratch for my family.
And if all that wasn’t good enough, check out the impressive specs:
- Low in saturated fat
- Trans fat free
- Cholesterol free
- Source of fibre
- Low in fat
- Source of potassium
They can be purchased in many grocers; thankfully they carried them in my local Metro.
Today the fragrant and delicious scents of South Asia filled our kitchen as I prepared dinner.
On the menu: Butter Chicken and Buttered Naan (our favourite!) with Indian-Spiced Cavendish From the Farm™ Potato Wedges.
I found this recipe on Good to Know Recipes.
What I love about this recipe is that it is so quick to make with very minimal ingredients and prep work; such a BIG deal for a busy mom like me.
Time is not on my hands and as much as I try to avoid take-out for my family, I admit that making home-cooked dinner every night is not feasible.
My entire family enjoyed it very much, even my four year old! Yay!
Try these delicious potato wedges with an exotic twist next time as a side and I’m sure everyone will love it!
Indian Spiced Potato Wedges
Prep time: 10 mins
Cooking time: 45 mins
- Cavendish From the Farm ™ Potato Wedges
- 2tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 4 tsp olive oil
- A large handful of ready-to-eat baby spinach (chopped)
- Mango chutney for dipping (optional)
1) Preheat oven to 200°C/400°F/gas 6.
2) Place wedges in bowl with the olive oil, cumin, turmeric and ground coriander. Stir until coated.
3) Transfer to baking sheet and bake until tender, about 45 mins
4) Transfer to plate and sprinkle chopped baby spinach on top; serve with mango chutney